Handbook of molecular gastronomy : scientific foundations, educational practices, and culinary applications /: scientific foundations, educational practices, and culinary applications. (2021)

• Record Type: Book
• Other Titles: Molecular gastronomy
• Further Information: Note: Edited by Christophe Lavelle, Róisín Burke, Alan Kelly, Hervé This vo Kientza.
• Editors: Lavelle, Christophe; Burke, Róisín; Kelly, Alan (Alan L.); Kientza, Hervé This vo
• Contents: Introduction Part I Scientific Foundations Acids in Foods and Perception of Sourness Christian Salles Anthocyanins in Food Véronique Cheynier Alcoholic Beverages: Production, Trends, Innovations Konstantin Bellut, Kieran M. Lynch and Elke K. Arendt Ash in the Kitchen Marta Ghebremedhin, Christine Schreiber, Bhagyashri Joshi, Andreas Rieger and Thomas A. Vilgis Baking: Laminated Bakery Products Roxane Detry, Christophe Blecker and Sabine Danthine Baking: Chemical Leaveners Linda A. Luck Baking: Injera – the Multi- Eyed Flat Bread Mahelet Girma, Sumaya M. Abdullahi and Benjamin L. Stottrup Baking: Viennoiserie – Laminated Pastry Production James A. Griffin Baking: How Does Starch Gelatinization Influence Texture? Anaïs Lavoisier Baking: Sourdough Bread Mark Traynor and Imran Ahmad Barbecue: The Chemistry behind Cooking on a Barbecue Florent Allais Bioactivity and Its Measurement Hervé This vo Kientza Browning: The Glycation and Maillard Reactions – Major Non- Enzymatic Browning Reactions in Food Frederic J. Tessier Canning: Appert and Food Canning Jean-​Christophe Augustin Capillarity in Action Hervé This vo Kientza Champagne Tasting from a Scientific Perspective Gérard Liger-​Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont and Thomas Séon Chantillys: The Cousins of Whipped Cream Hervé This vo Kientza Cheese: Hot Culinary Uses of Cheese Sébastien Roustel and John A. Hannon Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour Bhagyashri L Joshi, Sarah Gindra and Thomas A. Vilgis Chocolate: Oral Processing of Chocolate – Successive Interplay of Sensory and Physicochemical Parameters Thomas A. Vilgis Coffee Preparation – from Roasted Beans to Beverage Laura Febvay and Hervé This vo Kientza Colour: Natural Pigments in Foods and Their Technical Uses Juan Valverde Cooking Hervé This vo Kientza Cooking: Culinary Precisions and Robustness of Recipes Hervé This vo Kientza Cryogenics in the Kitchen Peter Barham Dairy: Milk Gels – a Gastrophysics View Judith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, H.-​C. Gill and Thomas A. Vilgis Dairy: Culinary Uses of Milk, Butter and Ice Cream Alan L. Kelly and David S. Waldron Dairy: Ginger Milk Curd Martin Lersch Dehydration José M. Aguilera Dispersed System Formalism Hervé This vo Kientza Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro- Alcoholic Solutions and during Hydro- Distillation Martine Esteban-.Decloux Eggs: Let Us Have an Egg Hervé This vo Kientza Emulsions: Emulsified Systems in Food Markus Ketomäki, Trivikram Nallamilli, Christi Schreiber and Thomas A. Vilgis Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice Hervé This vo Kientza Emulsions: Lecithin Elzbieta Kozakiewicz and Daniel Cos Emulsions: Emulsions and Surfactants in the Kitchen Hervé This vo Kientza Essential Oils Eric Angelini and Laure Dziuba Essential Oils: How to Safely Use Essential Oils Eric Angelini and Laure Dziuba Evaporation Hervé This vo Kientza Expansion Hervé This vo Kientza Fats and Oils: Physicochemical Properties of Edible Oils and Fats Sabine Danthine Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods Juan C. Zambrano, Behic Mert and Thomas A. Vilgis Fats and Oils: Oxidation of Dietary Lipids Luc Eveleigh Fats and Oils: Extra Virgin Olive Oil in Cooking – Molecular Keys for Traditional and Modern Mediterranean Gastronomy Raffaele Sacchi Fermentation: Kimchi Weon-​Sun Shin Fermentation: Fermenting Flavours with Yeast Angela M. Coral Medina and John P. Morrissey Fermentation: A Short Scientific and Culinary Overview of Kefir Christophe Lavelle and Jean-​Baptiste Boulé Filtration Membranes for Food Processing and Fractionation Marie-​Laure Lameloise Food Matrices and Matrix Effect in the Kitchen José M. Aguilera and Hervé This vo Kientza Food Pairing: Is It Really about Science? Hervé This vo Kientza and Christophe Lavelle Freeze- Drying Yrjö H. Roos Foams: Pickering Edible Oil Foam – Toward New Food Products Anne-​Laure Fameau Frying Franco Pedreschi Gastrophysics: A New Scientific Approach to Eating Charles Spence Gels Hervé This vo Kientza Heat Transfer in Culinary Sciences Denis Flick Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications Rachel Edwards-​Stuart and Reine Barbar Imaging Foodstuffs and Products of Culinary Transformations Mathias Porsmose Clausen, Morten Christensen and Ole G. Mouritsen Meat: Meat Tenderness and the Impact of Cooking Jean-​François Hocquette and Alain Kondjoyan Meat: Heat Transfer in Meat Douglas Baldwin Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions? Régine Talon and Sabine Leroy Microwave Heating and Modern Cuisine Alan L. Kelly and Hervé This vo Kientza Mineral Ions and Cooking Christian Salles Osmosis in the Kitchen Hervé This vo Kientza Pasta: Durum Wheat Proteins – a Key Macronutrient for Pasta Qualities Coline Martin, Marie-​Hélène Morel and Bernard Cuq Pasteurization in the Kitchen</P&gt
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2021
• Extent: 1 online resource, illustrations (colour)
• Subjects: 641.013; Molecular gastronomy
• Languages: English
• ISBNs: 9780429528446; 9781466594791; 9780429168703
• Related ISBNs: 9781466594784
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.